| Level: | Easy |
| Total: | 1 hr 17 min |
| Prep: | 35 min |
| Inactive: | 2 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 3/4 cup white wine, such as Pinot Grigio
- 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
- 1 cup water
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
- Olive oil, for drizzling, plus 3 tablespoons
- 1 garlic clove, halved
Instructions
- For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.
- For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
- Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 635 |
| Total Fat | 35 g |
| Saturated Fat | 6 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 30 g |
| Cholesterol | 54 mg |
| Sodium | 999 mg |
Reviews
I used Clam juice instead of water and cooked it down quite a bit. No salt added. It was DELICIOUS!
Absolutely amazing awesome delicious
I tried this recipe with new potatoes and used fish stock instead of water; the stock was made from the backbones of some redfish that I caught that day. I also added some fresh ground sausage with the veggies when they were cooked.
It was delicious.
It was delicious.
The recipe in the book does have potatoes (2 medium) and I think they do add some heartiness to the dish. This is also a family favorite!
I made this fish stew last night and it was so delicious! Even my next door neighbor who says he has to be “in the mood” to eat fish loved it. We love to saltwater fish and eat our fresh catches. However we can’t always eat it fresh so I vacuum seal and freeze the excess. I had some drum filets in the freezer and used four large filets in the stew. I was rich and tasty. This one is going into my recipe keepers!
This recipe is fabulous AS IS. It is exactly the way it should be made. Don’t listen to those that changed the recipe. It is supposed to have the evoo drizzled at the end. Part of what makes it so good. NO potatoes lol. Jeez…that is NOT the kind of stew it is!! The simplicity of showcasing the fish is what makes this so delicious. LOVE this recipe.
This was fabulous. I wanted to try it last weekend while family was here, but didn’t want to try something brand new. I wish I had. I didn’t make it exactly to the recipe because I know our tastes. I used cod, 2 carrots, 1 1/2 onion, double garlic and double red pepper flakes. I didn’t use EVOO to drizzle at end, but the parsley and added red pepper flakes make it. Would be great without the toast – but it’s worth it. Light, satisfying and the little bread makes it hearty. Awesome.
I have been wanting to try this recipe for a long time. I agree with others who commented that it needs a little more. I can see how adding two potatoes would really enhance the stew. I used three carrots as opposed to one and feel that was necessary. Overall, I enjoyed the stew and found it flavorful, particularly with the wine element. I am always curious as to how even the final components such as drizzling olive oil, a few sprinkles of red pepper flakes, and parsley with a side of crostini make such a difference. While Giada is clearly talented, I think this recipe needs to be edited with more carrots and the two potatoes.
made this man
Very easy to make — I added celery instead of the carrots and just a bit more water to it. Next time around I might add more fish and just a bit more salt for flavor. Overall it was good.